Texas Chocolate Pecan Pie Recipe

Introduction

Texas Chocolate Pecan Pie is a rich and decadent twist on the classic pecan pie. Combining the deep flavor of cocoa with crunchy pecans and sweet chocolate chips, this dessert is perfect for chocolate lovers looking to impress. Its tender, buttery crust balances the luscious filling beautifully.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold and cubed)
• 1/4 cup granulated sugar
• 1/4 cup ice water
• 1 cup light corn syrup
• 1 cup brown sugar
• 1/2 cup unsweetened cocoa powder
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups pecan halves
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Step 1: In a large bowl, mix the flour, salt, and sugar. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture is crumbly.
2. Step 2: Stir in the ice water a tablespoon at a time until the dough comes together. Form the dough into a disk, wrap it in plastic, and chill in the refrigerator for 30 minutes.
3. Step 3: Preheat your oven to 350°F (175°C).
4. Step 4: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer it carefully and prick the bottom with a fork to prevent bubbling.
5. Step 5: In a medium bowl, whisk together the corn syrup, brown sugar, cocoa powder, and eggs until smooth.
6. Step 6: Stir in the vanilla extract, pecan halves, and chocolate chips until evenly combined.
7. Step 7: Pour the filling into the prepared crust and spread evenly.
8. Step 8: Bake for 50 to 60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
9. Step 9: Allow the pie to cool on a wire rack for at least 2 hours before slicing to let it fully set.

Tips & Variations

• For a gluten-free crust, substitute the all-purpose flour with a gluten-free baking blend.
• Use roasted pecans for a deeper, nuttier flavor.
• If you prefer a sweeter pie, increase the semi-sweet chocolate chips to 3/4 cup.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices gently in a low oven (about 300°F) for 10 minutes or serve cold for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of making my own?

Yes, a good-quality store-bought crust can be used to save time. Just be sure to follow package instructions for prebaking if needed.

How do I know when the pie is fully baked?

The pie is done when the filling is set but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean. The edges should be golden and the pecans toasted.

Texas Chocolate Pecan Pie Recipe

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★★★★★

5 from 61 reviews

Indulge in this rich and decadent Texas Chocolate Pecan Pie, combining the classic nutty crunch of pecans with the deep, luscious flavor of chocolate. This dessert features a buttery homemade pie crust filled with a rich chocolaty custard and studded with toasted pecan halves and chocolate chips, baked to perfection. Perfect for holiday gatherings or any special occasion.

• Author: Leo
• Prep Time: 40 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pie Crust:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold and cubed)
• 1/4 cup granulated sugar
• 1/4 cup ice water

For the Filling:

• 1 cup light corn syrup
• 1 cup brown sugar
• 1/2 cup unsweetened cocoa powder
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups pecan halves
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Prepare the Pie Crust: In a mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Add the cold, cubed unsalted butter and mix until the mixture resembles coarse crumbs. Gradually stir in ice water until the dough forms a cohesive disk. Wrap in plastic and chill in the refrigerator for 30 minutes to firm up.
2. Preheat the Oven: Set your oven to 350°F (175°C) to get it ready for baking the pie once assembled.
3. Roll Out the Dough: Remove the chilled dough and roll it out on a lightly floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pan and gently press it in. Use a fork to prick the bottom to prevent bubbles during baking.
4. Prepare the Filling: In a large bowl, whisk together light corn syrup, brown sugar, and unsweetened cocoa powder until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract, then fold in the pecan halves and semi-sweet chocolate chips evenly throughout the mixture.
5. Assemble and Bake: Pour the prepared filling into the pie crust. Place the pie in the preheated oven and bake for 50 to 60 minutes, or until the filling is set and slightly puffed, and a knife inserted near the center comes out mostly clean.
6. Cool and Serve: Remove the pie from the oven and transfer it to a wire rack. Let it cool completely for at least 2 hours to allow the filling to set properly before slicing and serving.

Notes

• For a flakier crust, keep all ingredients cold and handle the dough minimally.
• Allow the pie to cool fully; this enhances the texture and flavor of the filling.
• You can substitute dark corn syrup for light corn syrup if preferred for a richer taste.
• Store any leftovers covered in the refrigerator for up to 4 days.
• Serve with whipped cream or vanilla ice cream for an extra indulgent dessert.

Keywords: Chocolate Pecan Pie, Texas Pecan Pie, Chocolate Pie, Pecan Dessert, Holiday Pie, Chocolate Dessert, Homemade Pie